Name: Sesame-crusted tofu with gingery noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 egg beaten; 300g block tofu patted dry and cut into triangles; 3 tbsp cornflour; 3 tbsp sesame seed; 150ml sunflower oil for frying; 4 carrots cut into matchsticks; 1 red chilli thinly sliced; 3 garlic cloves finely sliced; 50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup; ½ bunch spring onion shredded lengthways; 250g pack medium egg noodle; 1 tbsp soy sauce

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Sesame-crusted tofu with gingery noodles

Sesame-crusted tofu with gingery noodles

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 3.7 out of 5.10 ratingsRate

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Not sure what to do with tofu? Try coating it in sesame seeds, shallow frying and serving with a tasty Asian-style vegetable stir-fry

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 egg

beaten
300g block tofu

patted dry and cut into triangles
3 tbsp cornflour
3 tbsp sesame seed
150ml sunflower oil

for frying
4 carrots

cut into matchsticks
1 red chilli

thinly sliced
3 garlic cloves

finely sliced
50g stem ginger

(around 4-5 balls), finely chopped, plus 2 tbsp syrup
½ bunch spring onion

shredded lengthways
250g pack medium egg noodle
1 tbsp soy sauce

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Nutrition: per serving

kcal611
fat27g
saturates5g
carbs75g
sugars23g
fibre5g
protein18g
salt1.1g

Method

step 1

Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.
step 2

Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.
step 3

Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.

Recipe from Good Food magazine, September 2013

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A star rating of 3.7 out of 5.10 ratings

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